Food & Cooking Recipes Quick & Easy Recipes Zucchini with Lemon and Thyme 3.0 (45) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish. Ingredients 1 ½ pounds zucchini (about 3 medium) 2 teaspoons plus 2 more teaspoons extra-virgin olive oil Coarse salt and ground pepper 1 tablespoon fresh lemon juice 1 teaspoon fresh thyme, leaves Directions Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper. Rate it Print